Spiced Chickpeas with Cauliflower and Roasted Lemon

This recipe is adapted from the one on the New York Times website.

Ingredients

Kosher salt, as needed
Lemon, preferably Meyer, thinly sliced, seeded – 1/2
Cauliflower, bite-size pieces – 4 cups
Cherry tomatoes, halved – 3/4 cups
Jalapeño, seeded and thinly sliced
Extra-virgin olive oil – 1/4 cup
Cumin seeds – 1/2 tsp
Tomato paste – 1/2 tsp
Sriracha – 1/4 tsp
Ground turmeric – 1/2 tsp
Ground cumin – 1/4 tsp
Ground coriander – 1/8 tsp
Chickpeas – 8 oz
Shiitake mushrooms – 3 oz
Baby or fingerling potatoes, quartered – 1/2 lb
Rosemary sprig
Plain whole-milk yogurt – 1/3 cup
Fresh mint, chopped – 1/8 cup
Fresh basil, chopped, 2 Tbl
Parsley, chopped – 2 Tbl
Garlic clove, grated or minced – 1/2
Fresh lemon juice, as needed

Method

1. Heat oven to 400° F.
2. Bring a small pot of heavily salted water to a boil.
3. Add lemon slices and simmer until softened, about 5 minutes.
4. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
5. On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 2 Tbl oil and 1/4 teaspoon salt.
6. Fold in lemon slices.
7. Place pan in oven and roast.
8. In a small bowl, stir together 2 Tbl oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
9. Toss together chickpeas, potatoes and spice-oil mixture on a second rimmed sheet pan.
10. Top with rosemary sprigs.
11. Put sheet pan with potatoes/chickpeas in oven.
12. When both sheet pans are in the oven, set timer for 5 minutes.
13. When 5 minutes are up, remove the cauliflower/tomato/jalapeño sheet pan from the oven and toss.
14. Keep both two sheet pans in the oven for another 20 minutes, shaking the cauliflower/tomato sheet pan every ten minutes, so that the veggies unstick from the pan and are lightly tossed.
15. Stir the chickpea/potatoes pan after 20 minutes.
16. While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/4 tsp salt and a squeeze of lemon juice.
17. In a large bowl, combines what’s on the sheet pans and the sauce and serve.

This Spiced Chickpeas with Cauliflower and Roasted Lemon recipe serves two.
Approximately 563 calories per serving.